Text 30915, 107 rader
Skriven 2015-09-15 06:45:12 av Dave Drum (1:18/200.0)
  Kommentar till text 30883 av MICHAEL LOO (1:123/140)
Ärende: Re: odds & sods 223
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Anything that would add fishy goodness and some body.

 DD> The shrimp base will certainly do that. My local GFS carries Chicken,
 DD> Turkey, Beef, Pork, Ham, Shrimp and Vegetable bases - which are, in
 DD> truth, relabelled Minor's bases. The don't carry the whole Minor's line
 DD> - for that there is Amazon. But, they do carry the stuff that moves.

 ML> Any of these would work except possibly the vegetable one,
 ML> though this might be my prejudice talking. Of course they
 ML> would mostly not be imparting fishy goodness, but there are
 ML> other kinds of goodness.

Vegetable stock as far as I can see is chicken or beef stock without the meat.
I never saw the point of vegetable stock .... but, then, I'm not of the
meatless aberration.

 ML> I see no reason why the oils can't be separated out to be
 ML> sold on their own, leaving a proteinous mass with little
 ML> color or flavor of its own. As far as I can see, cheap is
 ML> the operative characteristic.

 DD> Which would most likely leave salmon in the gondola at the fish
 DD> monger. Farmed salmon around here is currently U$8.99/lb and up. Wild

 ML> For surimi I meant. I also at one time suggested that those
 ML> pesky philines that AJay was studying might become useful in
 ML> such a way.

I knew that. But you mentioned cheap and salmon in the same proposition.

 DD> caught is even more. OTOH, I am picking up a 10# box of pollock (aka
 DD> Boston Bluefish and often served around these parts battered and called
 DD> walleye)

 ML> That's almost a worse calumny.

As I told Nanook, pollock and Lake Michigan whiting have been sold as walleye
around here for so long that the real item would bring cries of outrage at
being "cheated".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mobile Home Gourmet Chicken Stock
 Categories: Soups, Poultry, Vegetables, Herbs
      Yield: 8 cups

      2    Chicken carcasses; all the
           - remains after filleting
           - off meat
      6 c  (1.4 liters) water
      1 lg Carrot; coarse chopped
      1 md Onion; coarse chopped
      2 lg Ribs celery; coarse chopped
      2    Bay leaves
     10    Whole peppercorns
           Marjoram, parsley, thyme; as
           - desired

  Place chicken bones and skin (not the liver, which adds
  bitterness) in a 6 to 8 quart (5.7 to 7.6 liters) pot. Add
  the water, chopped vegetables, and herbs. Add any
  additional flavorings you might want, but keep it simple.
  The simpler the stock, the more uses it will have. Bring
  the pot to a boil over high heat with the cover off and
  then reduce heat to low. Skim off the scum that rises to
  the surface until it stops appearing.

  Simmer the stock 1 to 1 1/2 hours. Avoid a rapid boil, as
  this can make the stock more cloudy. Remove from the heat
  and allow the pot to cool until the contents are cool
  enough to handle safely.

  Use a slotted spoon or other strainer to remove the
  solids, placing them in a colander over a clean bowl to
  catch the drippings. Filter the stock through a chinois
  (conical strainer) or other strainer. Pour it into a large
  bowl, along with the drippings captured from the solids,
  to let the fat rise to the surface.

  Discard the solids. Taste for salt, if desired. If you
  plan to use the stock to cook beans, such as when making
  Pasta Fagioli, do not add salt. Cover the bowl with
  plastic wrap and refrigerate overnight to allow the fat to
  float to the top and solidify.

  The following day, skim off the solidified fat and
  discard. Spoon out the gelled stock, avoiding any solids
  at the bottom of the bowl, and place in a clean pan. Melt
  the stock and pour into one-cup plastic containers for
  freezing. When frozen, pop out the solid stock and store
  in zip-lock bags in the freezer. Use for soups and sauces.

  By Dennis W. Viau; a standard recipe.

  Makes 7 to 8 cups.

  Recipe from: http://white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... "Feast or famine. My plate is suddenly full." -- David Wong Louie
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